Dorset Blue Cheese vs Puzzone di Moena Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic and made from cow milk, originating in Italy.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

What Is Puzzone di Moena Cheese?

Puzzone di Moena, also known as Spretz Tzaorì, is a cheese from Italy. It is made from cow's milk from specific breeds, including Bruna, Frisona, Pezzata Rossa, Grigio Alpina, Rendena, and Pinzgau. The cheese is cylindrical with a smooth or slightly wrinkled rind that is yellow ochre to reddish brown. It has a semi-cooked, medium-hard, elastic texture with a white to light yellow color and small to medium holes. The flavor is strong, intense, and slightly salty or sharp, with a hint of bitterness. The aroma is strong and penetrating, with a slight ammonia scent. The cheese matures for a minimum of 90 days, and after 150 days, it is considered mature.

What's the Difference Between Dorset Blue Cheese and Puzzone di Moena Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming)
• Texture: Dorset Blue Cheese (Firm), Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Puzzone di Moena Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Puzzone di Moena Cheese at minimum 90 days, mature after 150 days.

Can You Substitute Dorset Blue Cheese for Puzzone di Moena Cheese?

In most recipes, Dorset Blue Cheese and Puzzone di Moena Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for semi-cooked, medium-hard, elastic. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes.

Which Is Better, Dorset Blue Cheese or Puzzone di Moena Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a semi-cooked, medium-hard, elastic profile, Puzzone di Moena Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Puzzone di Moena Cheese fits dishes calling for strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Puzzone di Moena Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Puzzone di Moena Cheese minimum 90 days, mature after 150 days.

Is Dorset Blue Cheese similar to Puzzone di Moena Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Dorset Blue Cheese for Puzzone di Moena Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Dorset Blue Cheese taste like Puzzone di Moena Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Puzzone di Moena Cheese is strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

What is Puzzone di Moena Cheese made of?

Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.

Which should I choose, Dorset Blue Cheese or Puzzone di Moena Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic.